I know it is technically Fall and we are supposed to be making soups and stews and all kinds of Fall stuff but it is still so hot and I keep seeing so much summer stuff in the grocery stores, like zucchini and they look amazing. Not like the end of the season wimpy zucchini. So I bought a huge bag from Costco and have made a crap ton of recipes with zucchini and one of those recipes was this fabulous Zucchini Tart. It looks really fancy, but it is really easy and the perfect light, meatless dinner. Ok, your big teenage boys might not like it, but just feed them a pizza and you eat this. Its delicious and so good with a cold glass of white wine!
What makes this recipe so easy is the mandoline slicer. It is a tool that you will use a million times and it is not that expensive and does not take up that much space in your kitchen so just bite the bullet and buy one. But, if you really do not want to shell out $39 then just use your sharpest paring knife and cut the zucchini as thin as you can. It doesn’t have to be perfect. I know this picture looks like I spent a lot of time making these slices look perfect but honestly I didn’t. It took me about 5 minutes! And if you can’t find yellow AND green zucchini then just use whatever color zucchini you can find. No biggie, do not fret over those things!
I hope you enjoy!
Use up all that delicious zucchini and make this easy flaky tart! Serve with a side salad and a cold glass of wine and dinner is served!
- 2-3 zucchinis, cut thin
- 1 15oz whole milk ricotta
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded Mozzarella
- 1 clove garlic, minced
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1 sheet puff pastry (they come 2 in a box)-THAWED
- flour for dusting
Heat oven to 400 degrees. Line a baking sheet with parchment paper.
Unroll the thawed pastry onto a floured surface. Roll out lightly with a rolling pin. Place pastry onto parchment lined baking sheet.
In large bowl, combine ricotta, egg, parmesan, mozzarella, garlic, salt and pepper. Mix well.
Gently spread ricotta mixture over pastry leaving about a 1" edge.
Using a mandoline or a paring knife cut the zucchini into approx. 1/8" slices.
Layer the zucchini slices over the ricotta. Bring the pastry sides up over the edge of the filling and pinch so that no filling seeps out.
Bake for 25 minutes or until the tart is puffed and golden. Serve warm.